Fresh Corn and Goat Cheese Salad
So I’m in day 10 of my Weight Watchers plan and I’m feeling great. A little hungry at times, but I know to fill up on fiber-rich fruit when that happens. I think I will get the swing of it by the end of the month and have lots of go-to foods. Last night, I made homemade sweet potato chips that were low fat and completely delicious. Take that, potato chip craving.
Weight Watchers is an awesome program because it provides me with endless food and health related resources. There’s daily recipes on the website, message boards for discussing dieting highs and lows, and even little reminders on my phone to ask me if I’ve tracked my breakfast, lunch, and dinner. It sounds like a lot of work and counting and paying attention, but I think for someone who really wants to drop a few pounds all of that is not so troublesome.
I found this recipe on WW but tweaked it to my liking. I made it with corn meal crusted tilapia, which I simply baked on high heat in the oven. But, I can’t say that I wouldn’t have minded making this fresh summer salad an entire meal.
P.S. — I L-O-V-E goat cheese.
Fresh Corn and Goat Cheese Salad (WW points:3 per serving, total servings in this recipe: 2)
2 ears of fresh corn
2 oz goat cheese, crumbled
one tomato, diced
juice of half a lemon
salt and pepper to taste
Season the corn with salt and pepper, wrap in aluminum foil, and grill over high heat. Rotate the ears every few minutes with a pair of tongs, so that the heat distributes evenly. Remove from grill and let cool. Use a knife to cut the kernels off the cobs, and toss with the chopped tomato and goat cheese. Drizzle lemon juice over the top and season with more salt and pepper if you’d like. Optional garnishes: basil, thyme, or dill.